Hearty Southwestern Dutch Baby [RECIPE]

Our Hearty Southwestern Dutch Baby proves this classic one pan meal isn’t just for breakfast anymore. (Photo by Jathan Fink, Jadeworks Entertainment)

We’ve always loved making our Blueberry Dutch Baby for breakfast, with its sweet decadent flavor. But now we’re making this puffy pancake into something worthy of lunch or dinner too! Infused with mouth-watering Southwest flavor and delicious chicken chorizo, this is the perfect meal anytime. Just pair it with a salad and serve!

PREP: 10 minutes
COOK: 34 minutes

INGREDIENTS

• 3 large eggs
• 1/2 cup whole milk
• 1/2 cup all-purpose flour
• 3 tablespoons unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1/2 pound chicken chorizo
• 1/2 pound white button mushrooms, sliced into 1/2-inch pieces
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped white onion
• 1 cup grated Mexican cheese blend
• 1/4 cup best store-bought salsa
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• Sour cream (optional)

DIRECTIONS

1. Place an oven rack in the middle of the oven and preheat to 425°F. Whisk the eggs, milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper into a bowl or measuring cup until smooth; cover the batter and refrigerate until needed.
2. Cook the chorizo in a 12-inch cast iron skillet over medium-high heat, careful to break up any large chunks with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to a small plate and set aside.
3. Lower the heat to medium and add the remaining 1 tablespoon of melted butter to the skillet. Once the butter is bubbling, add the mushrooms, cilantro, onion and a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and softened, about 5 minutes. Stir in the chorizo and put the skillet in the oven to heat for 2 minutes.
4. Sprinkle cheese evenly over the mixture, and carefully pour in the batter (make sure that the chorizo and mushrooms are evenly distributed over the bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately topped with avocado, cherry tomatoes, salsa, and sour cream, if desired.

YIELD: 4 servings